Qualidade de farelos de arroz cru, extrusado e parboilizado
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Data
2010-12
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Editor
Alexsander Seleguini
Resumo
Rice is the second most consumed cereal in the world,
having reached a global production of 661.3 millions of tons, in
2008. Rice bran, resulted from grain milling to obtain white rice or
polished parboiled rice, has significant amounts of carbohydrates,
proteins, lipids, soluble fiber, vitamins, and minerals. This study
had the objective of evaluating some physicochemical and
microbiological characteristics of raw rice bran (RRB), extruded
rice bran (ERB), and parboiled rice bran (PRB). All the analyses
were done according to standardized methods recommended by the
Brazilian National Health Vigilance and International Association
of Official Analytical Chemists. The PRB presented the highest
contents of protein (17.17 g 100 g-1), lipids (36.03 g 100 g-1),
dietary fiber (34.06 g 100 g-1), calcium (99.45 mg 100 g-1), zinc
(15.58 mg 100 g-1), cupper (1.45 g 100 g-1), and manganese
(17.81 g 100 g-1), and the lowest levels of carbohydrate
(5.73 g 100 g-1), ash (7.01 g 100 g-1), potassium (507.55 mg 100 g-1),
and iron (6.83 mg 100 g-1). All the rice bran samples showed
Aspergillus sp. contamination, but ERB had the lowest colonies
counting. All samples showed acceptable microbiological patterns
for coliforms at 45ºC and Bacillus cereus, and Salmonella sp.
absence, according to the Brazilian legislation. The RRB, ERB,
and PRB have high nutritive value, being considered good sources
of proteins, lipids, dietary fiber, and minerals.
Descrição
Palavras-chave
Oryza sativa L., Macronutrientes, Minerais, Fungos, Macronutrients, Minerals, Fungi
Citação
LACERDA, Diracy Betânia Cavalcante Lemos; SOARES JÚNIOR, Manoel Soares; BASSINELLO, Priscila Zaczuk; CASTRO, Maiza Vieira Leão de; LOBO, Valácia Lemes Silva; CAMPOS, Maria Raquel Hidalgo; SIQUEIRA, Beatriz dos Santos. Pesquisa Agropecuária Tropical, Goiânia, v. 40, n. 4, p. 521-530, out./dez. 2010. Disponível em: <https://www.revistas.ufg.br/pat/article/view/7266>.